Bok choy tastes like a combination of spinach and cabbage.
It can be used in soups, slaws, and in salads. The stalks are delicious when stir fried with seafood, chicken, beef, or pork.
You can substitute bok choy for celery in salad recipes.
Ingredients (serves 4)
1 ½ pounds bok choy or baby bok choy
1 ½ tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth or water and 1 tablespoon wine)
Salt to taste
½ teaspoon sesame oil
Directions
Start by trimming the stem. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
Finely mince garlic and grate fresh ginger with a microplane grater.
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
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